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The IRD for this job is: 08-17-2026
ABOUT UC SANTA CRUZ
UC Santa Cruz is a public university like no other in California, combining the experience of a small, liberal arts college with the depth and rigor of a major research university. It's known as an unconventional place where innovation and experimentation is part of the campus's DNA. That playful, bold spirit still thrives today, all on a campus renowned as among the most beautiful in the world.
DEPARTMENT OVERVIEW
The Division of Student Affairs and Success (DSAS), led by the Vice Chancellor for Student Affairs and Success, consists of nearly 800 professional staff and 2100 student staff spanning five major units. Deeply devoted to offering students a transformational educational experience, our division provides campus-wide coordination and leadership of student success programs, activities, and initiatives.
Colleges, Housing, and Educational Services (CHES) is a multi-funded organization within DSAS at the University of California (UC) Santa Cruz. CHES provides leadership in the areas of college student life and residential services, housing services, facilities, capital planning, dining services, conference services, early education services, and business and financial analysis for these areas.
CHES provides on-campus housing and dining services to approximately 9,500 undergraduate and graduate students in ten residential colleges and six multi-college affiliated residential communities, which support single students and students with families.
UC Santa Cruz Dining is instrumental in the success of our students as well as providing services to staff, faculty and guests of the campus. Our mission is to be committed to creating a diverse, safe, fun and trusting environment for our guests and team; building an innovative dining program providing high quality service and food while embracing social, nutritional and financial responsibilities.
More information can be found at: https://dining.ucsc.edu/jobs/index.html
JOB SUMMARY
Under the direction of the Senior Executive Chef, the Executive Chef, Culinary Development & Research is responsible for supporting the implementation of departmental culinary initiatives across Residential Dining, Retail, Catering, Commissary, and auxiliary food service operations. The Executive Chef collaborates closely with Unit Managers, Production Managers, and Dining Services culinary teams to support the development, rollout, and evaluation of new menu concepts, recipes, training programs, and operational improvements. The position provides direct support to the Senior Executive Chef through execution and operational deployment of approved culinary priorities and serves as a resource in the implementation of departmental culinary programs and initiatives established by the Senior Executive Chef.
The Executive Chef, Culinary Development & Research is responsible for supporting culinary innovation through recipe development, product testing, menu implementation, operational standardization, and training of production personnel in food preparation, equipment usage, food safety, recipe execution, and Food Management systems compliance. The incumbent provides hands-on support in launching new programs and concepts while helping ensure successful adoption across multiple business lines and service models.
The Executive Chef, Culinary Development & Research is responsible for supporting high quality food service and excellent customer experiences throughout the University community. UCSC Dining operates seven days per week across multiple locations employing 200+ full time staff and approximately 550 student workers. As the Dining Services department is self-supporting, the Executive Chef contributes to the advancement of Dining through implementation support, training, operational efficiency, and development of scalable culinary programs designed to improve service quality, student engagement, and long-term program success.
APPOINTMENT INFORMATION
Budgeted Salary: $92,000/annually
Under California law, the University of California, Santa Cruz is required to post a reasonable estimate of the compensation for this role. The salary shown above is the budgeted amount the University reasonably expects to pay and the salary extended should not exceed this posted amount.
Benefits Level Eligibility: Full benefits
Schedule Information:

• Full-time, Fixed
• Percentage of Time: 100%, 40 Hours per Week
• Days of the Week: To be determined and discussed at the interview
• Shift Includes: Day, Evenings Night, Weekends, to be determined and discussed at the interview

Employee Classification: Career appointment
Job End Date: None
Work Location: UC Santa Cruz Main Campus
Union Representation: Non-Represented
Job Code Classification: EXEC CHEF 4 (005232), Grade 21
Travel: Never or Rarely
JOB DUTIES
40% - Culinary Development Research & Program Implementation

• Serves as a department resource supporting culinary innovation through recipe development, product testing, menu implementation, and rollout of new dining concepts across Residential
• Dining, Retail, Catering, Commissary, and auxiliary operations.
  Supports research, evaluation, and implementation of new products, menu items, culinary techniques, and emerging food trends intended to improve student engagement, operational effectiveness, sustainability goals, and service quality.
• Responsible for standardized recipe development including concept testing, scaling, operational validation, staff training, computerized recipe compliance, and implementation support within Food Management systems.
• Assists with the launch and deployment of new programs, culinary concepts, and campus initiatives established by departmental leadership. Evaluates implementation success and provides recommendations for refinement and operational improvement.
• Collaborates with vendors, procurement teams, and external partners to conduct product testing, tastings, and assessments supporting Dining initiatives and approved purchasing standards.
• Maintains awareness of industry trends, higher education dining programs, and emerging culinary practices through conferences, professional organizations, and continuing education and student needs.
• Responsible for development, maintenance, auditing, and implementation support of computerized menu management systems including recipe creation, recipe revisions, product substitutions, yield validation, forecasting support, production documentation, location assignments, and standardization processes necessary to support operational consistency across multiple business lines.
• Assists in development and maintenance of implementation guides, SOPs, training resources, rollout documentation, and tracking tools associated with new culinary programs and operational changes.
• Independently manages assigned culinary implementation projects including timeline development, training coordination, documentation, operational validation, and post-launch evaluation.

25% - Training, Rollout Support & Operational Standardization

• Provides ongoing training, mentorship, and implementation support to production staff, managers, and culinary teams in Dining Halls, Retail, Catering, and Commissary operations.
• Develops and conducts training related to new recipes, menu concepts, equipment utilization, food presentation, food safety, production techniques, and Food Management systems compliance.
• Supports successful adoption of new culinary programs through hands-on coaching, troubleshooting, quality assurance, and follow-up with operational teams.
• Promotes standardization of recipes, production methods, and presentation expectations to improve consistency across multiple service locations.
• Maintains substantial in-field presence to support implementation periods associated with newly introduced programs and concepts.
• Supports creation and maintenance of training materials, production documentation, and written operational resources intended to improve consistency and successful adoption of new concepts.
• Supports adherence to departmental standards, established policies, food safety procedures, HACCP requirements, recipe compliance, and operational expectations through training, observation, coaching, and implementation support.
• Identifies inconsistencies in execution, production methods, documentation, and compliance with established procedures and provides recommendations for corrective action to unit leadership and the Senior Executive Chef.

15% - Culinary Operations Support & Cross-Functional Deployment

• Provides flexible culinary and administrative support to Dining operations including Catering, Commissary production, Retail outlets, Dining Halls, conferences, and special events as operational needs arise.
• Supports culinary execution for major events, production surges, staffing shortages, training initiatives, and implementation of new concepts requiring additional operational presence.
• Assists with maintenance of recipes, specifications, production documentation, and menu systems supporting operational continuity.
• May participate directly in production, training table activities, event support, and campus initiatives requiring culinary expertise.
• Conducts periodic review of implementation outcomes, recipe execution, and adherence to approved operational standards to support consistency, food safety, and successful program adoption.

10% - Leadership, Collaboration & Program Support

• Supports the Senior Executive Chef through implementation of culinary priorities, program rollout, and execution of department initiatives.
• Responsible for maintaining productive working relationships with Unit Managers, Production Managers, Procurement, Nutrition, Sustainability, and Dining leadership to ensure successful implementation of programs.
• Participates in departmental meetings, UC systemwide collaborations, vendor engagements, and professional organizations to support Dining objectives.
• Provides feedback regarding implementation outcomes, operational barriers, and opportunities for improvement.

10% - Administrative Support and Personnel Development

• Participates in interviews, onboarding, and development of production staff as requested.
• Assists with training documentation, SOP development, job aids, and maintenance of implementation materials supporting new programs.
• Supports development of staff competencies through practical training, mentorship, and reinforcement of production standards.
• Maintains records, reports, and compliance documentation associated with culinary programs and implementation activities.
• Professional conferences, vendor meetings, benchmarking visits, training events, campus support, and UC systemwide initiatives.
• Will drive campus owned vehicles and/or a personal vehicle to perform various duties, including but not limited to, catered events, training quality control within locations, cashier deposits, and other driving related duties as assigned.

REQUIRED QUALIFICATIONS

• Bachelor's Degree in related area and/or equivalent experience and/or training
• Strong demonstrated culinary experience especially related to large scale dining service and/or hospitality field operations, including but not limited to menu development, catering, food production, handling and storage, quality control, health and safety.
• Skill to work in an independent mode, initiating and innovating new programs, menu innovation, development and change.
• Demonstrated ability to independently manage multiple implementation projects while balancing competing deadlines across operational environments.
• Demonstrated leadership skills with ability to support cross-functional teams through training, implementation, collaboration, and rollout of new initiatives.
• Demonstrated ability to develop, standardize, scale, implement, and maintain recipes within high-volume food service environments while supporting operational consistency across multiple business lines.
• Demonstrated experience creating and maintaining training materials, SOPs, implementation guides, production documentation, and operational resources supporting culinary programs.
• Strong organizational and administrative skills including project tracking, implementation support, reporting, and maintenance of culinary systems and documentation.
• Demonstrated ability to evaluate production workflows, identify operational barriers, and recommend process improvements supporting successful implemen